Garlic Chicken & Veggie-Olive Toss

Name: Garlic Chicken & Veggie-Olive Toss with Green Dressing, Yoghurt & Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 sweet potato; ½ red onion; 1 packet Carrot & Zucchini Mix; 1 packet kalamata olives; ½ packet snacking tomatoes; 1 packet chicken breast; 1 packet garlic paste; 1 sachet garlic & herb seasoning; 1 packet baby spinach leaves; drizzle vinegar (balsamic or white wine); 1 packet Green Dressing; 1 packet Greek-style yoghurt; 1 packet flaked almonds

with Green Dressing, Yoghurt & Almonds

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Herby chicken steaks and an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness, and we've got Mediterranean night sorted!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Under 40g carbs

•Calorie Smart

Allergens:

Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

red onion

1 packet

Carrot & Zucchini Mix

1 packet

kalamata olives

½ packet

snacking tomatoes

1 packet

chicken breast

1 packet

garlic paste

1 sachet

garlic & herb seasoning

1 packet

baby spinach leaves

1 packet

Green Dressing

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2211 kJ

Calories528 kcal

Fat20.1 g

of which saturates3.7 g

Carbohydrate37.7 g

of which sugars21.8 g

Dietary Fibre13.1 g

Protein47.9 g

Sodium1039 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Peel and cut red onion into wedges. • Place sweet potato, red onion (see ingredients), carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, roughly chop kalamata olives. Halve snacking tomatoes (see ingredients). Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic paste, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken, turning to coat.

• When the veggies have 10 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it is no longer pink inside.

• Add baby spinach, olives, snacking tomatoes and a drizzle of vinegar to the tray with roasted veggies. Toss to combine. Season to taste. • Slice Mediterranean chicken. • Divide roast veggie toss between bowls. Top with chicken. • Drizzle green dressing over chicken. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!